It's Sweet!
It's Sweet!

Czech Cabbage Soup

By The Krautfather  

September 25, 2012


2 lb. beef soup bones

2 lb. beef short ribs

1 cup onion, chopped

3 carrots, peeled and chopped

1 bay leaf

1 tsp. dried thyme

1/2 tsp. paprika

8 cups water

8 cups (l head) cabbage; chopped

2 cans (1 lb. ea.) tomatoes, undrained

1/2 tsp. Tabasco sauce, or to taste


11/4 cup fresh parsley, chopped 3 TB lemon juice 3 TB sugar 1 can (1 lb.) sauerkraut, drained

2Place beef bones, onion, carrots, garlic and bay leaf in roasting pan.

3Top with short ribs; sprinkle with thyme and paprika.

4Roast, uncovered, in 450 degree F., oven for 20-30 minutes or until meat is brown.

5Transfer meat and vegetables into large kettle.

6Using a small amount of water, scrape browned meat bits from roasting pan into kettle.

7Add water, cabbage, tomatoes, salt and Tabasco.

8Bring to boil.

9Cover; simmer 1-1/2 hours.

10Skim off fat.

11Add parsley, lemon juice, sugar and sauerkraut.

12Cook, uncovered, for 1 hour.

13Remove bones and short ribs from kettle.

14Cool slightly; remove meat from bones.

15Cut meat into cubes; return to kettle.

16Cook 5 minutes longer.


Nutrition Facts

Serving Size12

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